Recipe: Creamy Rice Casserole with Poblano Chile

Creamy Rice Casserole with Poblano Chiles
alt.food.mexican-cooking/Debbie MacLeod

Here's a repost of Alan's recipe for Creamy Rice Casserole (originally posted to alt.food.mexican-cooking in late April). It made a great potluck dish and a perfect entree for a vegetarian neighbor with a new baby.

The reason this recipe is dear to my heart is that when I first served it to my six-year-old, he said, "This doesn't smell very good." My husband and I told him to taste just one bite. He did and exclaimed, "Hey! My nose was wrong! This tastes really yummy!"

That's a keeper in my book.

1 quart water
1 Tablespoon butter
2 tsp salt
2 cups white rice
2 Tablespoon vegetable oil
2 onions, chopped
2 garlic cloves, minced
2 poblano chili peppers, roasted, peeled, seeded, diced
2 cups corn kernels, fresh, frozen, or canned
1 1/2 cups sour cream
4 1/2 tsp cilantro leaves, finely chopped
1/2 pound white cheddar cheese, shredded

Bring the water to a boil in a medium-size saucepan over high heat and add the butter and salt. When the butter has melted, add the rice and bring to a boil. Reduce the heat to very low, cover the saucepan tightly and cook for 20 minutes. Remove the rice from the pan and spread on a baking sheet to cool, or allow to cool in the pan uncovered.

Meanwhile, preheat the oven to 350F (177C), or to 325F (160C) if using a Pyrex baking dish. Heat the oil in a heavy skillet over medium-high heat until very hot but not quite smoking. Reduce the heat to medium, add half the chopped onion and half the garlic, and cook, stirring until wilted, 2 to 3 minutes. Add the poblanos and cook, stirring, for 1 minute. Remove from heat and let cool.

Meanwhile, combine the sour cream, remaining onion, remaining garlic, cilantro, and salt to taste. Let rest 5 minutes to let the flavors blend.

When the rice is cool, add the corn, sour cream mixture, and shredded cheese. Pour the mixture into the baking dish and bake until heated through, about 30 minutes.

Notes: The second time I made this I spaced out and sauteed all the onion and garlic instead of mixing half with the sour cream. I preferred it to the original. Also, I used arborio rice for an extra-creamy texture. This also reheats beautifully.